Shrimp Creole

A classic creole shellfish recipe from
The Betty Crocker Recipe  Card Library published in 1971Shrimp Creole

Long-grained Louisiana rice, gulf shrimp and Creole cooking secrets make this subtly flavoured New Orleans specialty.

1 1/2 cups chopped onion
1 cup finely chopped celery
2 medium green peppers, finely chopped
2 cloves garlic, minced
1/4 cup butter or margarine
1 can (15 oz.) tomato sauce
1 cup water
2 tsp. snipped parsley
1 tsp. salt
1/8 tsp. cayenne red pepper
2 bay leaves, crushed
14 to 16 oz. fresh or frozen cleaned raw shrimp*
3 cups hot cooked rice


[1] Cook and stir onion, celery, green pepper and garlic in butter until onion is tender. Remove from heat; stir in tomato sauce, water and seasonings. Simmer uncovered 10 minutes. Add water if needed.

[2] Stir in shrimp. Heat to boiling. Cover and cook over medium heat 10 to 20 minutes or until shrimp are pink and tender. Serve over rice.

6 servings.

* Rinse frozen shrimp under running Cold water to remove ice glaze.